This delicious soup can be served as a side to many dishes and is so easy to make it will become a staple in your kitchen all winter long. The creamy taste warms you through and through on a cold winter night.
Ingredients:
4 slices of bacon
2 cloves of garlic, minced
3/4 C. of onion, diced
12 oz. can of diced tomatoes in juice
6 Tbs. tomato paste
Bay leaf
1/2 tsp. dried thyme
2 C. of heavy cream
Salt and pepper to taste
1 Tbs. fresh basil, chopped
Directions:
Cook the bacon in a heavy stock pan over medium high heat until it is crisp. Remove from heat. Reserve the bacon for another use – I typically toss in a side salad.
Return the pot to low heat and cook the garlic and onion until soft. Add the tomatoes and their juices and tomato past and bring to a simmer.
Reduce the heat and simmer covered for about 30 minutes. Do not let all the moisture evaporate.
In a small saucepan, slowly bring the cream to a scald (just prior to boil), stirring constantly. Add the cream to the soup base, mixing slowly.
Add salt and pepper to taste. Serve in 4 bowls and sprinkle the top with the fresh basil.
Enjoy!